کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
225822 | 464512 | 2007 | 8 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: Combined thermal and high pressure colour degradation of tomato puree and strawberry juice Combined thermal and high pressure colour degradation of tomato puree and strawberry juice](/preview/png/225822.png)
Visual colour degradation of tomato puree and strawberry juice at three different pH values (2.5, 3.7 and 5) during thermal (100–140 °C, 0–120 min) and high pressure thermal (300–700 MPa, 60 min, 65 °C) treatments were studied. Hunter colour scale values L∗, a∗ and b∗ of each treated sample were measured. Results indicated that the thermal degradation of tomato and strawberry colour followed first order kinetics (fractional conversion model). The L∗a∗/b∗ parameter combination described best the colour change of all samples. The activation energies for the different material were 129.12, 181.40, 162.60, 85.77 kJ/mol × 10−2 for tomato puree, strawberry at pH 2.5, strawberry at pH 3.7, and strawberry at pH 5, respectively. Colour of strawberry at pH 5 was less heat stable but the degradation constants were less sensitive to temperature changes.No colour degradation of tomato appeared under combined thermal and high pressure treatment; a maximum increase of 8.8% in L∗a∗/b∗ parameter was found for strawberry samples (pH 5).
Journal: Journal of Food Engineering - Volume 79, Issue 2, March 2007, Pages 553–560